Chocolate Chip Muffins

It's time for more chocolate breakfast goodness, and I don't mean Coco Puffs...

Denise sent in this much-loved family favorite--I don't know about you, but I have not thought about this one in probably 10 years. Chocolate Chip Muffins! We don't know for sure which Aunt started making these first, so step up if you'd like to take the credit. (For now we'll credit Myra, who gave the recipe to Denise, although I know my mom made these all the time too.) All I know is that they were a breakfast staple in the McCoy family when we were kids, and boy were they delish. It has been fun to see these favorite old recipes resurfacing now that we have the next generation of kids around to give us all an excuse for making them.

Chocolate week is not over yet, so you still have time to send in a favorite recipe if you have one to share. (Kristen, if you have time, your chocolate peanut butter balls would be perfect!) Happy eating!

Chocolate Chip Muffins

Recipe By: Myra McCoy

Ingredients:
4 cups flour
1 cup brown sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk
2 eggs
1/2 cup melted butter
1 tablespoon vanilla
1 cup mini chocolate chips
1/2 cup chopped pecans, (optional)
1 tablespoon sugar

Directions:
Combine dry ingredients in a large bowl. Make a well in the center. Add milk, eggs, butter and vanilla; mix. Fold in chips and nuts.
Put in 24 muffins cups lined with cupcake liners. Sprinkle tops with sugar.
Bake at 375 degrees for 15 to 20 minutes.

Added note: I use regular chocolate chips all the time and it doesn’t affect anything. Also, I spray Pam inside the muffin liners to help the muffins come loose easily. I also never add nuts because I don’t like them. Enjoy!